Preheat oven to 350℉.
Rinse scallops and pat them dry. Coat a baking pan with cooking spray and lay scallops out in a single layer.
In a small bowl, mix together butter, wine, lemon juice, 2 tbsp parmesan, salt, pepper, garlic powder, parsley and cayenne pepper. Set aside until mixture thickens, about 10 minutes.
Divide the butter mixture evenly over the top of the scallops.
Cover the pan with aluminum foil and bake until scallops are opaque and have an internal temperature of 115℉. This should take between 20 and 30 minutes depending on the size of the scallops.
Remove the pan from the oven and take off the aluminum foil. Sprinkle scallops with remaining parmesan and paprika.
Turn the oven to broil and move the oven rack to the broiler position. Place the baking pan back into the oven and broil until the cheese is browned, 2-3 minutes.
Hack: Reheat leftovers in the oven for 5-15 minutes, depending on size. Microwave reheating is not recommended.
Hack: Leftovers can be stored in the refrigerator for up to 4 days or tightly wrapped and frozen for up to 3 months.